Free shipping for orders of $150 or more

Back to recipes
  • A Cook's Canvas Roasted Pork Loin
  • A Cook's Canvas Roasted Pork Loin
  • A Cook's Canvas Roasted Pork Loin
  • A Cook's Canvas Roasted Pork Loin

A Cook's Canvas Roasted Pork Loin


Roasted pork
3 Lbs whole pork loin, fat trimmed
6 large shallots, peeled and trimmed
5 fresh sage leaves
5 sprigs of thyme

Honey white wine vinegar glaze
3 tablespoons honey
3 tablespoons Sauternes white wine vinegar
1 tablespoon olive oil
Pinch sea salt
Freshly ground black pepper

Roasted mushroom cream sauce
250g/8oz mushrooms, thickly sliced
2 tablespoons butter
1 tablespoon beef beef stock paste
1 tablespoon corn starch
1/2 cup milk
2 tablespoons fresh thyme leaves
2 large shallots from roasting dish, diced


Season pork loin all over with sea salt and black pepper. In a hot skillet, add 2 Tbsp butter and brown loin on all sides, remove from pan. Saute whole shallots for five minutes then transfer to bottom of baking dish. Carefully set pork loin atop shallots and using a brush, pour glaze liberally all over pork, coating shallots with any remaining. Place thyme sprigs and sage leaves on top of roast, lightly cover baking dish with foil and roast in a 375 oven for 45 minutes, remove foil and continue to roast 15 minutes longer until a meat thermometer inserted in center of roast registers 145f. Cover and allow to rest for 30 minutes before slicing.

Add butter to medium hot skillet; when foam appears add mushrooms and toss to coat, then saute until soft (5 minutes). Add beef stock paste, stirring to dissolve. Stir corn starch into milk, add to skillet and bring to a boil. Season to taste with salt and pepper.

Serve with the Fennel & Orange Salad.

Recipe and pictures by A Cook's Canvas. See recipe here.